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Vegan Lemon Poppy Seed Oat Pancakes

If you have tried a lemon poppy seed muffin, then you would know that they are absolutely delicious. Let's get into a recipe that not only will make them vegan but also enjoyable in a pancake!


  • 1 1/2 cups old-fashioned oats or oat flour

  • 1/2 cup gluten-free flour (or whole wheat flour)

  • ¼ cup cornstarch

  • 2 teaspoons baking powder

  • 2 tablespoons poppy seeds

  • 1 teaspoon salt

  • 2 tablespoons brown sugar (or 2 1/2 tablespoons maple syrup)

  • 2 eggs

  • 2 teaspoons vanilla

  • 1 large lemon (zest + 3 tablespoons fresh lemon juice)

  • 3 tablespoons melted coconut oil (or butter)

  • 1 cup milk


Top with some agave or honey and some of your favorite fruit ( raspberries, blueberries, and strawberries work great!)


  1. Add 1 and 1/2 cup of blended oats or flour ( gluten-free if needed) in a mixing bowl

  2. In bowl combine 1/2 cups oat flour, 1/2 cup gluten-free or whole-wheat flour, ¼ cup cornstarch, 2 teaspoons baking powder, 2 tablespoons poppy seeds, 1 teaspoon, salt and 2 tablespoons sugar (if using maple syrup, omit sugar and add 2 ½ tablespoons maple syrup with the eggs in the next step).

  3. In a medium bowl, whisk together 2 eggs, 2 teaspoons vanilla, 3 tablespoons lemon juice and the zest of one lemon. Pour into the dry ingredients, then add 3 tablespoons melted coconut oil. Pour in 1 cup milk (¾ cup if using maple syrup instead of sugar), and stir everything to combine. The batter should be thick but just pourable. If not pourable, add a small bit of milk to lighten the batter and stir to combine.

  4. Lightly grease a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium heat. Pour the batter into small circles and fry the pancakes until the bubbles pop on the top. Then flip them and cook until done.

  5. Serve the pancakes warm with maple syrup.

Lemon poppy seed pancakes are a delightful twist on traditional pancakes, with the bright and zesty flavor of lemon combined with the crunch of poppy seeds. Here's a simple recipe for lemon poppy seed pancakes:


  • 1 cup all-purpose flour

  • 2 tablespoons granulated sugar

  • 1 tablespoon poppy seeds

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup buttermilk

  • 1 large egg

  • Zest of 1 lemon

  • Juice of 1 lemon (about 2-3 tablespoons)

  • 2 tablespoons melted butter

  • 1/2 teaspoon vanilla extract

  • Cooking oil or butter for the skillet

Optional Toppings:

  • Fresh berries (e.g., blueberries, raspberries, or strawberries)

  • Maple syrup

  • Whipped cream

  • Sliced bananas

  • Powdered sugar


  1. Preheat the Skillet: Place a non-stick skillet or griddle over medium heat. You can also lightly grease the skillet with cooking oil or butter.

  2. Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt.

  3. Prepare Wet Ingredients: In another bowl, whisk together the buttermilk, egg, lemon zest, lemon juice, melted butter, and vanilla extract.

  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.

  5. Cook the Pancakes: Once the skillet is hot, ladle about 1/4 cup of pancake batter onto the skillet for each pancake. Use the back of the ladle to spread the batter into a round shape. Cook until bubbles form on the surface and the edges begin to set, typically 2-3 minutes.

  6. Flip and Finish Cooking: Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes, or until they are golden brown and cooked through.

  7. Serve: Transfer the cooked pancakes to a serving plate. If desired, keep them warm in a low oven (around 200°F or 93°C) while you cook the remaining pancakes.

  8. Serve with Toppings: Serve your lemon poppy seed pancakes with your choice of toppings, such as fresh berries, maple syrup, whipped cream, sliced bananas, or powdered sugar.

Enjoy your delicious homemade lemon poppy seed pancakes!

Final Thoughts:

These pancakes are perfect for breakfast or just a regular snack throughout your day. They are of course yummy, but are also very filling as well! This recipe also covers the basics of being gluten-free AND dairy-free, it's a no brainer to give them a shot and incorporate them into your meal prepping.

Have you tried a vegan lemon poppy seed muffin or pancake recipe before? What are some of your other favorite vegan treats that you would love to make vegan? let us know in the comments!

We ain't stoppin' at muffins
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